This is authentic, speedy, easy and ridiculously tasty.Unlike most Indian dishes, the number of spices required for this Indian ground beef recipe is very short. In fact, you may already have all of them. And I especially love that this is a fabulously exotic way to serve up humble ground (mince) beef!
Indian is one of my very favourite cuisines.
In fact, on the rare occasion I order takeout, 9 out of 10 times it’s Indian. I find most of the popular Chinese and Thai takeout dishes pretty easy to make at home. I’ve shared a bunch of them and I’ve even created a little “Asian Takeout At Home” recipe collection so you can find them easily.
Indian, on the other hand, requires more effort because some of the key spices used in Indian cooking aren’t readily available at supermarkets so it requires a trip to an Indian grocery store which are not as easily found as Asian stores.
But, there are some gems to be found! Authentic Indian dishes that are easy to make and don’t require hunting down of unusual ingredients! I’ve shared Butter Chicken (it’s a chef recipe!), Paratha (potato stuffed bread – for all bread lovers out there, this is a must!) and Tandoori Chicken. And a milder creamy Western style curry, this Everyday Chicken Curry.
And today, I have this very authentic Indian ground beef recipe called Qeema.
It’s also known as Keema or Kheema, and the beauty of this Indian ground beef recipe is that it is so very authentic and yet, you will recognise every spice in the recipe. And I can get every single one from Coles and Woolworths in Australia. And it’s fast! 10 minutes active effort – 5 minutes prep, 5 minutes on the stove – then 10 minutes to simmer. Dinner, done, in 20 minutes!
This recipe is very slightly adapted from this Authentic Indian Minced Meat Qeema recipe from a fantastic site I discovered recently called Scrambled Chefs. I just spied a 5 Ingredient Indian Potato Curry (a family recipe!!) and this Chicken Curry has just jumped to the top of my Must Try list!
I really hope you try this, the flavour is so authentic. This is how to get your curry fix with minimal effort! – Nagi x
ON THE SIDE + MORE CURRIES
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For the real deal, make these authentic homemade Naan breads (no tandoor required!)
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Else, as an alternative, these Easy No Yeast Flatbreads go brilliantly with this too.
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Try this Indian Tomato Salad on the side (Mint Raita Dressing ideal for serving with this Biryani).
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For coconut lovers, this South Indian Carrot & Cabbage Salad with Coconut is fresh and popping with flavours.
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Or, for a similar treatment, give this Everyday Cabbage Salad an Indian spin by sautéing garlic and cumin seeds in oil before mixing up with other Dressing ingredients
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Curry lovers, head here -> Curry Collection
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Qeema Indian Curried Beef
Ingredients
- 3 tbsp oil (any other than olive oil) (Note 1)
- 4 tsp ginger , finely chopped
- 5 large garlic cloves , minced (about 4 tsp minced garlic)
- 1 large onion , finely diced (about 1 cup of onion)
- 1 lb /500g ground beef (mince)
- 3/4 tsp salt (I use table salt)
- 1 - 1 1/2 tsp red chilli powder or cayenne pepper (Note 2)
- 1 1/4 tsp garam masala (Note 3)
- 1 1/4 tsp cumin powder
- 1 1/4 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 cup water
Garnish
- 1/2 tsp red chili flakes
- Cilantro/coriander leaves
Instructions
- Heat oil in a skillet over high heat. Add ginger and garlic and saute for 1 minute until fragrant - don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
- Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook until the beef is cooked through - about 2 to 3 minutes.
- Add water, give it a stir, then put the lid on. Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
- Garnish with red chilli flakes and cilantro/coriander leaves. Serve with basmati rice or plain white rice - and/or flatbreads!
Recipe Notes:
Nutrition Information:
This has become a go to for our family. The flavors are next level we serve it with some cauliflower rice to keep keto but hands-down one of my favorite recipes.
Very nice stuufed in a raw naan bread and then baked to make Keema naan
YUM!!! Love this Dee! N x
Will try this recipe. Could this be made with adding coconut milk instead of water at end?
Yes definitely Paal – great idea! N x
Very tasty! I only added 1/4 tsp of cayenne and then had crushed red pepper on the table if Hubby wanted to add more spice. I’ve made this dish before using someone else’s recipe–which called for frozen peas. So I did add that with the 1 cup of water. But I do have to say the flavor with your recipe beat out the other one. I will be shredding that one!
Sounds great SS! N x
Awesome recipe – I was looking for something different to do with mince. I love Indian food but usually use chicken. This was an easy recipe to follow using what I had in the pantry. I also cooked the aloo paratha (delicious). I have never followed a blog before but I do now. Thank you so much.
That’s great to hear Barb!! N x
Oh this was delish! I cooked the no yeast flatbread, made some minted yoghurt and served it all with shredded carrot and lettuce and sliced spring onions. We piled it all into the flatbreads and ate them like a wrap. Soooooo good!
A winning combination Adele! N x
best recipes website.
Thank you so much ❤️
Hi Nagi, this is the first recipe of yours that I’ve tried, and it was delicious. Simple and quick, with lovely Indian flavors. Thank you! My husband and I enjoyed it very much over cauliflower rice.
You are indeed correct about American chili powder. It is a relatively mild spice blend, and is not the same as pure ground chilies.
Made this instead of the usual chilli or bolognese. Really easy to make and delicious. Recipes on here are tremendous.
Just made this, it tasted so good!!! Never knew the amazing things you can do with just mince… Instead of salt I used fish sauce. Thanks, Nagi!!!
Great idea Willem!
Hi Nagi,
i have cooked this, your Korean beef, beef stroganoff and your sesame salmon. I have to say, they are all suberb. My whole family loved them. Thank you for sharing.😋 Brilliant recipes.
Love your site! Plan to add potato cubes and peas (in a slow cooker). When should I add the potato?
Hi Liz! Give the potatoes 3 hours in the slow cooker 🙂
My bf and I wanted to try something new and I stumbled upon this recipe and it was just what we needed. It was so so so good! All the food we’ve made from your recipes have turned out amazing! And I’m not sure if we’re just picking the best ones, but they’ve also all been so cheap and easy, which we really appreciate as college students. It seems like your recipes just make us want to cook more and more! You really make us feel like amazing cooks 🙂 Please keep up the great work!
So pleased you enjoyed this Elisa! And any recipe you pick is a best one!!! 😉 I’m super fussy about what recipes I share, you’d be amazed how many get ditched 🙂 N xx
Why is it called curried beef if there is no curry? Just wondering..
The spice mix in this takes the place of a pre-made curry powder 🙂
Not a fan of ground beef. Would this work with chunks of beef and if so what cut would you recommend?
I’m looking for a beef dish for an Indian meal. Preferably something to make ahead or I slow cooker. Any suggestions?
Thanks!
This will work great in a slow cooker with cubes of beef, no need to add extra water. 🙂 Bite size pieces of beef, 6 hours on low. Fab!
Hi Nagi,
I’m making this dish now. I have 3.5 lbs of cubes of beef and plan to slow cook it. Should i triple all the ingredients except the water? Also how many hours of slow cooking on HIGH?
Thanks. Hope you can reply asap
Hi Dianne, unfortunately I don’t know for this one, I haven’t tried it with cubed beef. As a guide – double rather than triple (ground / mince meat takes in more flavour) and just use enough water to cover the beef then slow cook on high for probably 4 hours until beef is tender. Hope that helps.
HI just come across this site as it was advertised in the Liverpool Echo uk paper I can’t wait to get cooking they all look shamazing 🥰🥰🥰
* in a slow cooker
Could you use beef chunks in this recipe? If yes what cut do you rw commend. I’m not a huge ground beef fan.
Thanks!
Hi Mary! This would be great with slow cooking cuts of meat, just add water and simmer for 1 hour or so until the beef pieces are tender. Delish!
Made this recipe today I was in the mood to cook Indian so it turned out superb! I made it in my big nonstick frying pan and left it on the stove top, when I got back home it was almost gone. My husband is the guilty one. Did not have garam masala so I did not add it but to give it some spice I sliced just one small size pepper and added lots of cilantro (love this) and added peas to make it colorful plus I used turkey instead of meat ( we do not eat beef 😉
Cheeky hubby!!! 😉 Thank you for trying my recipe Beatriz! I am so glad you enjoyed it, and thank you for letting me know! N x
I made the Qeema beef dish and absolutely loved it … my wife, not so much. I”m sure I’ll make it again for my satisfaction. Not sure why she loves her curried chicken, but not this. Just one question … While the recipe is delicious, don’t the Indians worship cattle and wouldn’t think of eating them?
Hi Mikw! You are absolutely right, Hindus consider cattle a sacred animal so therefore do not eat beef. And in fact, Hindus do not generally eat pork either 🙂 Much of India is actually vegetarian! But Muslims, Christians and Hindus in some areas of India do eat beef. 🙂 So glad you enjoyed it!! Sorry it wasn’t to your wife’s taste though. 🙂
Thank you for being so accurate with this explanation! 💕
What a great way to jazz up minced beef! This looks perfect for a weeknight meal.
Thanks Sarah!!! 🙂
I respectfully disagree with the American chili powder. No paprika in what I buy.
Hi Kat! Sorry, I don’t know exactly what goes in American chili powder, I just know there’s more flavourings that just straight dried chilli! 🙂
Hi Nadi
I think that mild chili powder used in the US is what we call Kashmiri chili powder. I buy it online here in Australia and is great if you are looking for red intensity with little heat. See link here for explanation.
https://www.thasneen.com/cooking/difference-between-chili-powder-kashmiri-chili-powder-cayenne-and-paprika/
Hope this is helpful
Regards
Roger